2 SERVINGS | 10 MINUTES
MACROS
carbs - 62g | fiber - 25g | fat - 23g | protein - 21g
INGREDIENTS
Scramble:
1 (15-ounce) can chickpeas, some liquid reserved
½ teaspoon turmeric
½ teaspoon salt
½ teaspoon pepper
¼ cup diced white onion
2 cloves garlic, minced
drizzle of extra virgin olive oil
Bowl:
Mixed greens
Handful of parsley, minced
Handful of cilantro, minced
Avocado
INSTRUCTIONS
Chickpea Scramble:
POUR chickpeas into a bowl with a little bit of the water from the can. Mash chickpeas slightly with a fork, leaving some whole. Mix in turmeric, salt, and pepper until evenly combined.
MINCE the garlic and dice the onion.
HEAT a pan over medium heat with a drizzle of olive oil. Sauté the onions until they are soft, then add the garlic and continue sautéing until garlic is fragrant—about a minute or so. Be careful not to let the garlic brown!
ADD mashed chickpeas when onions and garlic are done and sauté for about five more minutes.
Breakfast Bowls:
ASSEMBLE the breakfast bowls: add some mixed greens to the bowls and top with the chickpea scramble.
SPRINKLE with minced cilantro and parsley.
SERVE with avocado slices.
ENJOY!
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